Matcha swiss roll cake
15g mint leaves
45g caster sugar
3-4 limes, zest finely grated, to get 1 tbsp, and juiced, to get 20ml
20ml olive oil
For the sponge
50g caster sugar
2 large eggs
⅛ tsp fine sea salt
50g plain flour, sifted
½ tsp matcha powder, plus extra for dusting
20ml olive oil
20ml whole milk
For the filling
300g strawberries, hulled and halved (quartered if large)
50g caster sugar
2 tsp lime juice
150g double cream
50g mascarpone
1½ tbsp icing sugar, plus extra for dusting
Put the mint, sugar and lime zest in a mortar and pound well to a paste. Transfer two teaspoons of the paste to the bowl of a food mixer, then add the lime juice and olive oil to the remaining paste and set aside.
Heat the oven to 220C (200C fan)/425F/gas 7, and line a 23cm x 33cm swiss roll tin and a 20cm x 30cm roasting tin with baking paper.
For the sponge, add the sugar, eggs and salt to the lime paste in the food mixer bowl and whisk on medium-high speed for 15 minutes, until thick, foamy and tripled in size. Transfer to a medium bowl.
Meanwhile, combine the strawberries, sugar and lime juice in the roasting tin and bake for 15-18 minutes, stirring halfway, until the strawberries release their juices but still hold their shape. Take the tin out of the oven and set aside to cool, and turn down the oven to 200C (180C fan)/390F/gas 6. Once cool, strain the fruit and reserve the juices.
Sift the flour and matcha into the foamy egg mix and, using a rubber spatula, fold gently to combine (it’s fine if there are a few visible streaks of flour).
In a small bowl, whisk the olive oil and milk, add 30g of the sponge mixture and whisk again to combine. Gently fold this into the remaining sponge mixture, until fully combined.
Pour the batter into the lined swiss roll tin, gently even out the top and bake for eight minutes. Set aside to cool on a wire rack for five minutes, then, while it’s still warm, invert the sponge on to a clean tea towel. Peel off the baking paper, lay another tea towel on top, carefully flip the sponge back over, then remove the top tea towel. With the shortest side of the sponge facing you, and using the towel at the bottom to help, roll up the sponge, then set aside until completely cool.
To assemble, whisk the cream, mascarpone and icing sugar to medium-soft peaks. With the short side facing you, unroll the sponge and evenly spoon over the reserved minty lime mixture, ,leaving a 2cm edge clear at the opposite end. Top with the cream, followed by the strawberries, then roll up the sponge and tuck the uncovered side underneath. Transfer to a serving plate and dust with icing sugar and matcha. Cut the cake into thick slices and serve with the reserved strawberry juices alongside.